Directions:

Directions:

Prepare rice according to package directions; set asideHeat oil in a large, heavy-bottom saucepan over medium heat. Add chopped onion through mushrooms, and saute for 8 minutes or until tender. Lightly spoon the flour into a dry measuring cup, and level with a knife. Stir the flour, tarragon, and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, broth, and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 15 minutes or until slightly thick. Stir in cooked rice and chicken. Cook for 10 minutes or until heated thoroughly. *Rice may absorb lots of liquid when refrigerated, so you may want to add more broth.

Number Of
Servings:

Number Of
Servings:

8

Personal
Notes:

Personal
Notes:

This is a wonderful, thick and hearty soup. It's very easy to make and gets better with age. Serve with crusty bread and a nice chardonnay.

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